March 19th 2019

This maple-infused creamy chia seed pudding is a natural vegetarian breakfast option made with just eight simple fresh/pantry ingredients.

The best part? It takes just 5 minutes to assemble and is the ideal breakfast for making ahead of time. Naturally vegetarian and gluten free if made with full fat coconut milk, the chia seeds soak up the moisture overnight and turn into a tapioca-like pudding dream. I like to add a little maple syrup, vanilla and sea salt, but like most of my recipes feel free to swap out for honey, add cinnamon or whisk in some cocoa powder. The options are endless and up to you?

Despite their small size, chia seeds are full of important nutrients. They are an excellent source of omega-3 fatty acids, rich in antioxidants, and they provide fiber, iron, and calcium. Omega-3 fatty acids help raise HDL cholesterol, the "good" cholesterol that protects against heart attack and stroke.

Chia Seed Pudding
Serves 4

1 cup unsweetened almond milk or Coconut milk or if you like cow's milk
1 cup full fat Greek yogurt or low fat depending on your taste
3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
A sprinkle of sea salt
¼ cup chia seeds
1 cup strawberries, hulled and chopped
1 tablespoon sliced almonds, toasted

How to make:
Take a medium size bowl and gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and sprinkle of salt until just blended. Whisk in the chia seeds; let stand for 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
The next morning spoon the chia pudding into 4 glasses, top with the strawberries, spoon over the 1 tablespoon of maple syrup and top with the almonds and serve.


Chef Mark .

Copyright © 2018, 2019 Mark Allison